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You said ""anywhere in the world". It isn't true for all the USA either, as others have pointed out.

Pan fried pork schnitzel with chips. There was some okra planned but I realised there was going to be no room on the plate, so shelved them. ... then dessert.

it may be incorrect in UK, but it is not incorrect for USA

The spinach and feta mina was really good, like spanokopita with matzoh instead of phyllo (missing the crunch, but not the flavor). Photo of the leftovers.

@FrogPrincesse would you post more details of iPot=ting older RG beans ? do you soak first ? I have a few older units Id like to use up. thanks

Sunday roast fresh chicken with tarragon stuffing which is trying to escape the bird, roast potatoes, peas, carrots and a tasty gravy made by husband I think the last photo with the gravy poured on looks the tastiest to eat Without gravy With gravy

This should bring back some memories. I was there in the mid 2000s and really enjoyed it. Great snorkeling and hiking and had a great stay for a few days at the Manago Hotel in Captain Cook. Looking forward to the photos.

I'd probably consider how often the turnover is at the place you're considering (are they always hiring, do you see them appear in the usual job posting sites All. The. Time.?); how many other bakeries or bakery-focused places are in a radius that you're willing to travel to if you should decide to leave that place. As a bakery owner, I am always aware that staff could take our recipes and use them somewhere else - and I specifically address that with new hires (there are three or four recipes that I consider proprietary and part of our core products that I don't want to see pop up somewhere else). People are either ethical (won't steal a recipe or will ask if they can have it before purloining it ) or they aren't and frankly, there isn't much you can do about that anymore. Cell phones are prevalent and a quick screen shot of a recipe can happen without you knowing.

I found this current article on the matter informative … Quote: Researchers estimate that one in six U.S. food preparation and service workers have signed a noncompete agreement as have one in five workers in the agriculture or hunting industry, based on a survey of nearly 67,000 workers. This means as many as 1.4 million food workers are potentially bound by a noncompete agreement, affecting low- and high-wage food workers alike. They’re particularly pernicious across fast food chains, but they also impact chefs, white-collar food service managers, food safety specialists, and many more.

I've been making a lot of Spanish or Mexican rice in the Instant Pot lately (not sure which country to choose). I use 1 heaping cup of long-grain rice and sauté in a Tbsp or so of oil. Then I add about 1 1/4 cup of chicken stock and 1 generous cup of Pace Chunky Salsa. Cook on high pressure for 5 or 6 minutes. This almost always turns out really well. A couple of times I missed the right proportions and got a Burn warning though so I am careful about measuring the chicken stock. Sometimes I want a bit more heat, depending on the salsa's heat. I add diced fresh or canned jalapenos before cooking or just before serving. It makes a decent-sized batch and I freeze it and then just microwave it to serve. It's so handy when we are having some meals where there is already a lot of chopping and prep and this is such an easy addition. I got the original idea/recipe from an online site but have modified it for my own purposes. I almost always have some in my freezer now.

This is totally incorrect. In 2019, in the UK (somewhere in the world), the UK Supreme Court upheld non-compete clauses. Similar rulings have been made in many places.

I just instant pot- ed Rancho Gordo Marcella beans last night and it worked very well. They were older beans (forgotten at the back of my pantry), so I had to adjust the cooking time accordingly, but they were perfect. About capacity, there are reports of people cooking 2 pounds of beans in a 6 qt instant pot, so 1 pound in 3 qt should theoretically be possible.

So this one is broadening. They've added Kingwuu brand and T&T brand products to the recall, and of course T&T is Loblaw's so that puts the product into a lot more stores. It now affects BC and Alberta for sure, and the products may have made their way to other provinces. https://recalls-rappels.canada.ca/en/alert-recall/kingwuu-brand-and-tt-kitchen-brand-meat-and-vegetable-products-recalled-due-listeria?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

Probably time to buckle down and experiment with both salt-preserved and sugar preserved lemons, since I've got plenty to play with this year.

I only have a 6 qt Instant Pot and don't particularly care for Instant Pot beans so I can't speak from experience but quite a few people in the RG bean club Facebook group say it works well for them.

I know your darling doesn't care for the cooler weather, @Smithy, but I'll bet even he is content to have this particular trip wrapped up. I usually don't want them to end either but I'm very relieved this time. As always, thanks for taking us along!

Here you go: Acidulated Water

Matar paneer: peas, fried paneer, and a sauce of tomato, onion, ginger, garlic, coriander seed, cayenne, black pepper, paprika, turmeric, garam masala, and a little yogurt. I started making this for lunch but we got chatting with a neighbor, so it became dinner. Served with microwave brown rice.

Not only that but even if it was "legally indefensible", it would requiring hiring a lawyer to dispute it which can be costly, to say the least.

Can ypu please redirect me to some post where acidulated water ia deacribed or so? Thanks!!

I did the TriTip whole . I did put a little seasoning on it : Penzey's Chicago Steak . and 130.1.F is very forgiving 8 - 12 , or in beteen ends up Id bet the same Ive found flavorful beef tougher cuts , after SV , 130.1.F make outstanding sandwiches much better than ' steak a plate ' for my tastes.

Is that for both halves?

you would of course keep a copy.

somewhere between 8 - 12. h or overnight , then rapidly chill w ice I didn't bother w a surface mallard I just sliced , cold , very thin and used for a ' roast beef ' sandwich ( es )

You got it. Out in your neck of the woods, years ago there was a place (not sure if it still exists) in NYC called the Caviartaria and besides the namesake, they sold the most amazing varieties of gravlax. My attempts try to emulate their products. Great stuff.